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“These quantities are for two servings of mousse or for topinng four servings of dessert. Some of the water may be replaced with a decoction of coffee, black tea, or aromatic alcohol (whiskey, dark rum, wine). The best thing about this recipe is that if chocolate is not well tighten or cross during the beating, just get back on the stove, heat it up and repeat the procedure. Failure in this particular recipe can be obtain in two possible ways, says Heston Blumenthal. The first is too much water in the mixture. If this happens, add more chocolate and reheat until melted. Continue with the recipe. The second reason could be the agitator which you use to beat the mix – if it has more staples it is a better one. Don't panic with water quantity - in fact, it can actually be of help - http://www.socialmoms.net/profiles/blogs/does-chocolate-really-hate-water”

Ingredients Nutrition


  1. 1. Chocolate and water are mixed in the pot. Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted. If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.
  2. Prepare two containers - one large and one smaller. Fill the bigger one with some ice and cold water. Put the smaller one on top.
  3. When the chocolate is completely melted pour into a small container.

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